Mugaritz kicks off its 25th anniversary with ‘memories of the future’
On 29 April Mugaritz will begin its new season in a year marked by a special milestone for Andoni Luis Aduriz's creative project: the year of its 25th anniversary. The team has spent the last six months immersed in its creative period, giving shape to the 2023 proposal.
Every year, Mugaritz closes its doors for six months to dedicate time to projects related to science, research, health and training, among others, and on the other hand, to give shape to the experience that, in just two weeks, it will share with its diners. During these months, the R&D team dedicates its time to conceptualising ideas, testing new ingredients, developing new techniques and visiting unique producers.
To give shape to the new proposal, the team seeks accomplices outside the boundaries of gastronomy through two tastings that take place during the creative period (one in February and the other in March) so that professionals from different disciplines and with great sensitivity can exchange opinions and feelings with the team in the midst of exercises in dialogue and, above all, after-dinner conversation.
Memories of the future
This year's experience is made up of some 25 moments in a proposal that combines the exploration of new textures, reflection on naturalness - so present in all seasons -, the incorporation of new ingredients, experimentation with techniques and edible forms of concepts such as luxury, the passage of time, beauty or traditions. But, above all, and above all, Mugaritz aims to use food as a pretext for exploration and as an invitation to question, imagine, confront, remember and even discomfort, seeking to go beyond conventional ways of eating and understanding gastronomy.
The 25 years in facts
Some 1,500 people have formed part of the team over the years.
There are more than 170 people who today lead or are part of world reference projects and who have been part of this creative ecosystem.
1700 creations have been brought to the table and some 3000 tests have been carried out.
271,233 diners have been seated in the room.
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